SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Pound Brussels Sprouts (about 25)2 T Smart Balance Light1 small red cabbage or 1/2 green cabbageCoarse SaltFreshly ground Black Pepper
Prepare a large bowl of ice water. Set aside.
Trim the Brussels sprouts and peel off 1 outer layer of leaves.
Cut the sprouts in half lengthwise, larger sprouts can be quartered.
Place the sprouts in a large saucepan, cover with cold water and add about 2 T of salt.
Bring the sprouts to a boil and drain immediately.
Transfer the sprouts to the bowl of ice water. This will stop the cooking and preserve theri color.
Drain well (use colander).
Heat a large skillet over medium-high heat, add the butter.
When the butter is melted, add the Brussels sprouts.
Cook for 1 minutes then add the slices cabbage.
Cook until the cabbage has softened and the sprouts are warmed through.
Season with salt and pepper and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user JEANELLEN59.
Trim the Brussels sprouts and peel off 1 outer layer of leaves.
Cut the sprouts in half lengthwise, larger sprouts can be quartered.
Place the sprouts in a large saucepan, cover with cold water and add about 2 T of salt.
Bring the sprouts to a boil and drain immediately.
Transfer the sprouts to the bowl of ice water. This will stop the cooking and preserve theri color.
Drain well (use colander).
Heat a large skillet over medium-high heat, add the butter.
When the butter is melted, add the Brussels sprouts.
Cook for 1 minutes then add the slices cabbage.
Cook until the cabbage has softened and the sprouts are warmed through.
Season with salt and pepper and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user JEANELLEN59.
Nutritional Info Amount Per Serving
- Calories: 60.3
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 52.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 4.3 g
- Protein: 3.3 g
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